Part of the South-West region of France. Situated in Aquitaine. Lies Bordeaux. Perhaps the most well known French locale – next only to Paris.Water makes up most of Bordeaux. A port town cut by the Garonne River. Predominantly known for its wines. This region also produces some world-renown worthy dishes.
Pushing the meter just pass one million, the people of this region –referred to as Bordelais – cultivate ingredients from all walks of life. Mullet, sardine, tuna and oysters from the sea. Shad [pictured] and baby eel from the Garonne.
Pastures draw Pauillac lamb and Bazas beef to the table – AOC-like protected products. The former must be born and raised in Gironde. The later in the same town as its namesake. Bazas is so beef-driven that it wouldn’t be the same without their annual Fête des Boeufs Gras – cow decorating festival.
The skies and soil are not without bounty. Ring dove, woodcock, thrush, blackbird, and ortolan [pictured] are common fowl ingredients. Procini mushrooms, shallots, sorrel, and walnuts are pulled from the earth.
As discussed. Bordeaux’s most prize possession grows on vines. Cabernet-sauvignon, cabernet-franc, merlot, malbec, and petit verdot concoct red wine. The white varieties are sémillon, sauvignon, and muscadelle.
Speaking of. My Intermediate wine course – French Wines – will begin next week. So enough wine talk for now.
Pastures draw Pauillac lamb and Bazas beef to the table – AOC-like protected products. The former must be born and raised in Gironde. The later in the same town as its namesake. Bazas is so beef-driven that it wouldn’t be the same without their annual Fête des Boeufs Gras – cow decorating festival.
The skies and soil are not without bounty. Ring dove, woodcock, thrush, blackbird, and ortolan [pictured] are common fowl ingredients. Procini mushrooms, shallots, sorrel, and walnuts are pulled from the earth.As discussed. Bordeaux’s most prize possession grows on vines. Cabernet-sauvignon, cabernet-franc, merlot, malbec, and petit verdot concoct red wine. The white varieties are sémillon, sauvignon, and muscadelle.
Speaking of. My Intermediate wine course – French Wines – will begin next week. So enough wine talk for now.
Essentially, any culinary feat of this region is tagged with, à la Bordelaise. Mussels, mushrooms, beef, and lamb are just a handful of items that share this suffix. Instruction #9 introduced this region with oysters and sausage, duck, and canneles for dessert.
Practical has yet to occur (this afternoon), so I’ll keep you in complete suspense about lesson #9 until tomorrow. For now. Find a nice bottle of Bordeaux and ponder what details will follow…
Practical has yet to occur (this afternoon), so I’ll keep you in complete suspense about lesson #9 until tomorrow. For now. Find a nice bottle of Bordeaux and ponder what details will follow…
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